Official Food Pron Thread

Discussion in 'Totally Off-Topic' started by yamar68, May 1, 2013.

  1. NeedsMoreDog

    NeedsMoreDog

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    cold front blew in last weekend and It was perfect timing to try my hand at hong kong-style congee (rice porridge)

    boiled chicken/pork bones. i believe pork is usually the standard for 'clear broth' but I couldn't find enough pork. roasted onion and ginger and tossed it in for several hours
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    took out all solids, shredded maybe 1/3-1/2 cup of meat, reserved left all fat in. this yielded a little under two quart. tossed in crock pot with rice and more water to bring liquid-to-rice ratio about 9:1. added a few tsp chicken powder. cooked overnight on low. this was after the rice warmed and soaked up liquid, before I went to bed

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    stir to break up the rice and incorporate everything, add water if too thick/personal preference etc. I had some slight sticking to the side of the crock and it was fine. from this point you can add whatever you like. a personal favorite is a chopped thousand-year egg and marinated minced pork. we didn't make 'jaleurng' because frying things is a pain in the ass. below is with a splash of soy sauce, hoisin, and slivered green onion. overall it was awesome

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    Last edited: Oct 11, 2018
  2. KevSal

    KevSal Supremium Porter Contributor

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    my wife is killing it lately
     
  3. JCastle

    JCastle

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    Kick-ass Tokyo style noodles, only 38% hydration, aged for 24 hours. So fucking good.

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    Put them into some tan tan ramen. Broth is tori paitan, extras are toasted sesame paste, chili oil, pork soboro, and bok choy. So good.

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  4. FATSH1TTY

    FATSH1TTY

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    Puffer fish tails and Spanish spicy octopus


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  5. KevSal

    KevSal Supremium Porter Contributor

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    when i saw in the alerts you replied to this thread i was expecting something completely different lol. while definitely nice, i feel cheated haha
     
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  6. FATSH1TTY

    FATSH1TTY

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    Hah! I’ll throw on a wagyu brisket just for you shortly.
     
  7. Lutter

    Lutter

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    Spicy Cauliflower Wings.

    I was afraid to ask how they made the “blue cheese”.
     
  8. Hanzo

    Hanzo

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    Finally a wing even boneless wings can laugh at.
     
  9. trickytunadicky

    trickytunadicky

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    This is food fuzzy Cinemax
     
  10. FATSH1TTY

    FATSH1TTY

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    What the fuck?
     
  11. GhostOfGaspar

    GhostOfGaspar

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    So many poached eggs the last few months. My wife can’t get enough.

    This time on crispy prosciutto, spinach and blackened salmon.

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  12. KevSal

    KevSal Supremium Porter Contributor

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    yes please
     
  13. ExPimp

    ExPimp

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    Cashew curds and tapioca.
     
  14. JCastle

    JCastle

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    Attempting to clone Pequod's. Wasn't that close but still delicious. Super high hydration for dat crisp!

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  15. Compton25

    Compton25

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    Backstrap from this morning’s hunt.
     
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  16. Kraftster

    Kraftster

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    Saw Tired Hands’s beef stew hoagie on IG today and knew I couldn’t go to bed without trying it myself. Good stuff.

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  17. elkhunter36

    elkhunter36

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    1 1/2 # Porterhouse fixed in an antique cast iron dutch oven. Stove top first then finished in the oven. 15 minute cook time total. Perfect medium rare.

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  18. Kraftster

    Kraftster

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    Since you’ve got the gear, highly recommend just doing pan sear method and going stovetop start to finish. Kenji’s guide is the best, of course.
     
  19. Kraftster

    Kraftster

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  20. JCastle

    JCastle

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    Keep trying the Latin-ized ramen experiments. This time a traditional Guatemalan dish (pepian) turned into ramen. Consists of roasted tomatos, onions, garlic, pumpkin seeds, cinnamon, cilantro, and peppers that are blended into a paste to make a stew. I added miso, sake, and vinegar and used it as the tare for the ramen. Topped with sweet pork loin (like the one used in pepian), cilantro, and soft boiled egg.

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    Very warming, earthy, and spiced flavor, sort of like pho but with a richer consistency. Cinnamon came through very nicely. Very happy with the results honestly, came out much better than I expected.